Editors' Pick
Lentil-Veggie Soup (Crock Pot)
photo by Izy Hossack
- Ready In:
- 12hrs 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 cup dry lentils
- 1 1⁄2 cups carrots, chopped
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 2 bay leaves
- 3 1⁄2 cups vegetable broth (2 cans)
- 1 1⁄2 cups water
- 1 (14 1/2 ounce) can diced tomatoes
- fresh ground black pepper, to taste
directions
- Rinse lentils.
- Place all ingredients except the pepper into a 4-6 quart slow cooker.
- Cover and cook on low for at least 12 hours, or high for at least 5 hours.
- Season with pepper and remove the bay leaves before serving.
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Reviews
-
We really enjoyed this healthy soup! I added some zucchini and even some cauliflour left over from a veggie tray. Added just a pinch of red pepper flakes and a pinch of kosher salt too based on ideas from other reviewers. My crock pot runs really hot, so on low 6 hours was just right. Gotta know your crock pot. Perfect on a cool day with some whole grain bread from the bakery.
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Maybe I'm not being fair giving this 3 stars. I guess it depends on what you want. This soup tasted *exactly* like Progresso Minestrone Soup, but with lentils. So it was more of an italian flavored vegetable soup with lentils, rather than a lentil soup with vegetables. If you want a tomatoey vegetable soup, this will fit the bill, but if you are looking for a traditional lentil soup, you will be disappointed.
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Very good! After reading all the reviews, I increased the seasonings and added some marinara sauce. I soaked the lentils over night, cooked everything on low for three hours then on high for 6. It filled the house with a lovely smell that every one commented on. I served it with some whole wheat bread and had the perfect meal for a rainy day. I recieved many compliments on it as well. Thanks for posting an easy and nutritious meal that even my one year old enjoyed!
see 42 more reviews
Tweaks
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I have to agree that this is rather bland until you throw in a bit of salt and pepper. I added a splash of hot sauce as well. This would be a great meal for those with high blood pressure if fresh tomatoes were subsituted for the canned (I used fresh because I had them on hand) and used a low-sodium broth. To me, there can never be enough garlic in a recipe so I smashed 4 cloves up and put them in nearly whole, in addition to 3 minced cloves. Also, used beef broth instead of vegetable and added 1.5 cups of frozen corn. Not a bad recipe as it's super easy to make, but I'll probably only make it when in a bind to use up vegetables.
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This was a hit at my church's Lenten soup supper! I used fat free beef broth instead of veggie broth and offered Parmesan cheese to top it off. I'm a WW member and am guessing 1 pt. for 1 cup. Even my 10 year old loved it (he asked me to add some beef next time I make it). Family hit that I'll be making again very soon. :)
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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